Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller

Grilled Halibut Barigoule (Artichoke Wine Broth)         

Back to Recipes Listing           Episode:312        Episode Name:          


Serves 4

8 artichokes, whole
1 lemon, cut in half
3 tablespoons olive oil
1 cup onion, sliced
2 cloves garlic, peeled
4 sprigs fresh thyme
2 bay leaves
1 cup carrots, peeled and thinly sliced
1 cup leeks, whites only, cut into thin strips and rinsed well
1 ½ cups white wine
1 quart water
1 teaspoon salt
½ teaspoon pepper
4 halibut fillets, boneless, skinless
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
2 tablespoon basil, thinly sliced
2 tablespoons flat parsley, coarsely chopped
½ cup tomatoes, peeled, seeded, and diced
¼ cup nicoise olives
1 garlic clove, minced




  1. To prepare the artichokes, have a small bowl of water ready.  Begin by peeling off the outer leaves of the artichoke.  Then, with a pairing knife, cut off the inner leaves until only the heart remains. 
  2. With a spoon, remove the inner heart.  Peel the skin off of the stem, and rub the entire artichoke heart with lemon. 
  3. Cut the hearts into quarters and keep in the bowl of water until ready to use.
  4. In a 3½-quart casserole dish or saucepan, heat 3 tablespoons olive oil over medium high heat.  Add the onions and let cook for 2 minutes.
  5. Add the whole garlic cloves, thyme, bay leaves, carrots, and leeks.
  6. Drain the artichoke hearts and add to the pan.
  7. Add wine and water.  Season with salt and pepper, and bring to a simmer.  Cover and let cook for 20-30 minutes.
  8. Preheat your griddler or other grill on medium high.
  9. Brush 2 tablespoons of olive oil on both sides of the halibut fillets, and season with salt and pepper. 
  10. Place the halibut fillets onto the griddler and close the lid.  Let the fish cook for 5-7 minutes, or until done.
  11. When the broth has finished cooking, add the basil, parsley, tomatoes, olives, and minced garlic.
  12. Remove the thyme, whole garlic cloves, and bay leaves.
  13. Serve the grilled halibut with the vegetables and broth.
  14. Secrets:
    • For a fancier look, use a mandolin with a serrated blade to created fluted edges on your sliced carrots.
    • Be generous with the wine in the broth, as it will keep your vegetables firm and crisp.
    • Instead of grilling the halibut, you could alternately plunge it into the broth and cook it that way.
    • Salmon or sea scallops would also pair well with this dish.
    • The Barigoule broth can also be served without the fish as a hearty vegetarian dish.